I have no idea how to describe these walnut shortbread dulce de leche ice cream sandwiches. The first bite of it just makes you totally speechless. Buttery, nutty, caramelly, crunchy, sweet, chilly, rich, decadent… Just so many words come out from your head that you will have a hard time picking the perfect one for these ice cream sandwiches!
Now let’s talk about the dulce de leche ice cream. The ice cream base is a relatively simple one because it doesn’t require custard, meaning no egg yolks! You can easily whip up the base, make it into ice cream and eat it by spoonful, which you will absolutely already die for it. However, I figured that such decadent ice cream could definitely go with something even more sinful. Like buttery shortbread and nutty walnuts. Can you handle the imagination of these three ingredients combined? And they all create some amazing ice cream sandwiches!
Ingredients:
- Makes about 15 sandwich cookies:
Walnut Shortbread:
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup chopped walnuts
- 2 sticks unsalted butter softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Dulce de Leche Ice Cream:
- 1 cup whole milk
- 2 cups heavy cream
- 1/2 teaspoon salt
- 1 2/3 cup dulce de leche
Additional:
- 1 cup chopped walnuts
Instructions:
- To prepare cookie dough, sift the flour and salt in a large bowl. Mix in walnuts. Set aside.
- Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Beat in vanilla.
- Reduce the speed to low and beat in the flour mixture until just incorporated.
- Gather dough and form a dish. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
- Preheat oven to 350F. Line 2 baking trays with parchment paper.
- On a lightly floured surface, roll out the dough to 1/4-inch thickness. Cut into 3-inch rounds using a floured cookie cutter. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes.
- Bake the cookies for 8 to 10 minutes, or until cookies are lightly browned.
- Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
- To prepare ice cream, combine milk, heavy cream, salt and dulce de leche in a medium saucepan. Bring mixture to simmer, until dulce de leche is dissolved. Remove from heat.
- Strain the mixture into another medium bowl. Let cool over a bowl of ice water, or chill in the refrigerator, stirring occasionally.
- Process mixture in an ice cream maker according to manufacturer’s instructions. Transfer to a 9 x 13-inch baking pan, level the top, cover and freeze until firm, at least 4 hours.
- To assemble the sandwiches, remove ice cream from the freezer, use a cookie cutter to cut out a disc of ice cream and place it on top of one cookie. Place another cookie on top of the ice cream. Lightly press to adhere the sandwich.
- Roll or sprinkle the sides with chopped walnuts.
- Serve immediately. Or wrap each sandwich with plastic wrap and place them in the freezer.
More Recipe Suggestions:
Cranberry Pistachio Shortbread Cookies with White Chocolate
Savory Caramelized Onion Meatballs
Spinach and Apple Salad with Gorgonzola and Candied Walnuts
Sun-Dried Tomato, Spinach, and Ricotta Grilled Cheese
Lastly, if you make these Walnut Shortbread Dulce de Leche Ice Cream Sandwiches, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram @northeast.nosh! Looking through the photos of recipes you all have made is my favorite!
Walnut Shortbread Dulce de Leche Ice Cream Sandwiches
Equipment
- Stand Mixer (optional)
- Stand Mixer Kitchen Aid (optional)
- Hand Mixer (optional)
Ingredients
- Makes about 15 sandwich cookies:
Walnut Shortbread:
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup chopped walnuts
- 2 sticks unsalted butter softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Dulce de Leche Ice Cream:
- 1 cup whole milk
- 2 cups heavy cream
- 1/2 teaspoon salt
- 1 2/3 cup dulce de leche
Others:
- 1 cup chopped walnuts
Instructions
- To prepare cookie dough, sift the flour and salt in a large bowl. Mix in walnuts. Set aside.
- Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Beat in vanilla.
- Reduce the speed to low and beat in the flour mixture until just incorporated.
- Gather dough and form a dish. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
- Preheat oven to 350F. Line 2 baking trays with parchment paper.
- On a lightly floured surface, roll out the dough to 1/4-inch thickness. Cut into 3-inch rounds using a floured cookie cutter. Place on the prepared baking sheets and place in the refrigerator for about 15 minutes.
- Bake the cookies for 8 to 10 minutes, or until cookies are lightly browned.
- Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
- To prepare ice cream, combine milk, heavy cream, salt and dulce de leche in a medium saucepan. Bring mixture to simmer, until dulce de leche is dissolved. Remove from heat.
- Strain the mixture into another medium bowl. Let cool over a bowl of ice water, or chill in the refrigerator, stirring occasionally.
- Process mixture in an ice cream maker according to manufacturer’s instructions. Transfer to a 9 x 13-inch baking pan, level the top, cover and freeze until firm, at least 4 hours.
- To assemble the sandwiches, remove ice cream from the freezer, use a cookie cutter to cut out a disc of ice cream and place it on top of one cookie. Place another cookie on top of the ice cream. Lightly press to adhere the sandwich.
- Roll or sprinkle the sides with chopped walnuts.
- Serve immediately. Or wrap each sandwich with plastic wrap and place them in the freezer.
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